I tried canning for the very first time today using apples from my backyard apple tree. I made apple pie filling, and loaded the cooked apples and hot sugary liquid into the jars. I followed the correct processing time (I live at 5000 ft altitude) and now the jars are cooling on the counter, still with the rings on. I noticed it looks wet under the jars so I thought maybe it was water from the water bath, but it’s sticky so clearly is the sugar liquid from the jars. Is this normal? Did I do something wrong? Does this mean they’re not safe?
by Shnorrkle
6 Comments
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Did you follow an approved recipe? What did you use as a thickener? Pie fillings should be canned with cook type ClearJel.
As for the siphoning…it happens. If you leave the jars in the water bath for an extra five-ten minutes after the time goes (with heat off), that usually settles things down. As long as it’s sealed correctly, there’s nothing to worry about (it actually looks very well done). Make sure to take off the rings and clean the sticky residue off the jars once they’ve cooled for the correct amount of time.
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I too live at 5000 feet and my apple pie filling always siphons! I use a tested recipe with clearjel, and have since read that siphoning is somewhat common with that product, there are workarounds that I haven’t yet tried.
Even using the tested clear gel recipe here at sea level has led to siphoning for me too. The first time I did this recipe was in a class and every group had the issue. And I had it at home too. Even with perfect headspace.
Apples are notorious for this.